Protein Mint Chip Ice Cream

Prep time: 5 mins | Freeze time: 24 hours | Servings: 1 Pint

Ingredients

• 3 cups Full-fat cottage cheese (4% recommended)

• 1/3 cup Pure maple syrup

• 1 tsp Vanilla extract

• 1/2 tsp Pure peppermint extract

• 1/2 tsp Spirulina powder or Mint Leaves

• 1 cup Dark chocolate chips (reserved for the “Mix-In”)

• Fresh mint (for garnish)

Instructions

1. Blend: Place the cottage cheese, maple syrup, vanilla, peppermint, and spirulina into a high-speed blender. Blend until completely smooth no curds allowed!

2. Freeze: Pour the mixture into your Ninja Creami pint container. Secure the lid and freeze on a level surface for a full 24 hours.

3. Process: Remove the lid and place the pint in the outer bowl. Select the “Light Ice Cream” or “Ice Cream” program.

4. Re-Spin: If the texture looks crumbly after the first spin, add a splash of milk and hit “Re-Spin.”

5. Mix-In: Create a hole in the center of the ice cream, pour in your chocolate chips, and select the “Mix-In” program.

6. Serve: Top with fresh mint and enjoy immediately.

Macros

Calories: 1,480 kcal

Protein: 84g

Total Fat: 62g

Total Carbs: 155g